Amparo Gamero | Food Science | Best Researcher Award

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Prof. Dr. Amparo Gamero | Food Science | Best Researcher Award

University of Valencia | Spain

Prof. Dr. Amparo Gamero is a distinguished researcher and full professor at the Universitat de València, Spain, in the Department of Preventive Medicine and Public Health, Food Science, Toxicology, and Legal Medicine, Faculty of Pharmacy, holding a full-time civil servant position since November 2022. She also serves as a collaborating professor at the Universitat Oberta de Catalunya for the Master’s programs in Nutrition and Health and Food in Physical Activity and Sport. Prof. Dr. Amparo Gamero has an extensive research career spanning over 18 years, including postdoctoral research through the Marie Curie Program at NIZO Food Research B.V. Her research focuses on food science, nutrition, biotechnology, fermented plant-based beverages, bioaccessibility of phytochemicals, antioxidant capacity, probiotic viability, and Mediterranean lifestyle adherence. She has authored 59 publications cited 1,016 times, with an h-index of 18, reflecting her significant impact in the field. Prof. Dr. Amparo Gamero integrates high-quality research with teaching and management, collaborating with over 176 international co-authors, establishing her as a leading expert in nutritional science and public health.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Tronchoni, J., Gamero, A., Arroyo-López, F. N., Barrio, E., & Querol, A. (2009). Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. International Journal of Food Microbiology, 134(3), 237–243.

  • Gamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., … (2016). High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiology, 60, 147–159.

  • Gamero, A., Tronchoni, J., Querol, A., & Belloch, C. (2013). Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. Journal of Applied Microbiology, 114(5), 1405–1414.

  • Stribny, J., Gamero, A., Pérez-Torrado, R., & Querol, A. (2015). Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their … International Journal of Food Microbiology, 205, 41–46.

  • Gamero, A., Manzanares, P., Querol, A., & Belloch, C. (2011). Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids. International Journal of Food Microbiology, 145(1), 92–97.

Porfirio E. Martinez-Munoz | Food Science | Best Researcher Award

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Dr. Porfirio E. Martinez-Munoz | Food Science | Best Researcher Award

National Autonomous University of Mexico | Mexico

Dr. Porfirio E. Martínez-Muñoz is a Ph.D. student at the Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México (UNAM), specializing in materials science with a focus on photoacoustic and photothermal characterization of multilayer and porous silicon systems. He holds a Master’s and Bachelor’s degree in Materials Science, providing a solid foundation in the optical, thermal, and structural properties of advanced materials. Dr. Porfirio E. Martínez-Muñoz has developed experimental and analytical methodologies for characterizing nanostructured and hybrid materials, integrating photonic and plasmonic principles. His research spans food science applications, semiconductors, and thermal diffusion modeling, resulting in eight publications, over 25 citations, and an h-index of 3. His work has advanced understanding of heat and energy transport at the nanoscale, enabling improved modeling of thermal diffusivity and microstructure–photothermal correlations. Recognized for innovation and rigor, he is an emerging researcher making significant contributions to light–matter interactions and advanced material characterization, with multiple conference presentations and impactful publications highlighting his growing influence in the field.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

Mora-Palma, R. M., Martinez-Muñoz, P. E., & Contreras-Padilla, M., … (2024). Evaluation of water diffusion, water vapor permeability coefficients, physicochemical and antimicrobial properties of thin films of nopal mucilage, orange essential oil, and … Journal of Food Engineering, 366, 111865.

Bernal-Alvarez, L. R., Martinez-Muñoz, P. E., & Castillo-Paz, A. M., … (2024). Infrared spectroscopy as a tool to study the vibrational, mechanical, and structural changes in commercial plastic bags: Physical principles. Journal of Molecular Structure, 1303, 137580.

Martinez-Hernandez, H. D., Martinez-Muñoz, P. E., & Ramirez-Gutierrez, C. F., … (2022). Effect of intrinsic and extrinsic defects on the structural, thermal, and electrical properties in p-Type CZ-Si wafers with different carrier concentrations. International Journal of Thermophysics, 43(12), 181.

Martinez-Muñoz, P. E., Martinez-Hernandez, H. D., & Lara-Guevara, A., … (2022). Effect of tempering on the metallurgical, structural, and thermal properties of AISI/SAE 1030 steel. Materials Today Communications, 31, 103535.

Gomez-Vazquez, O. M., Martinez-Muñoz, P. E., & Perez-Ospina, J. L., … (2024). Comparative study between chemical precipitation and chemical precipitation by spraying for the recovery of nanometric hydroxyapatite. Materials Today Communications, 40, 109832.

Martinez-Muñoz, P. E., Martinez-Hernandez, H. D., & Rojas-Beltran, C. F., … (2022). Development of a differential photoacoustic system for the determination of the effective water diffusion and water vapor permeability coefficients in thin films. Journal of Applied Physics, 132(11).

Chongting Guo | Food Processing | Best Researcher Award

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Dr. Chongting Guo | Food Processing | Best Researcher Award

Dr. Chongting Guo, Liaoning University, China

Dr. Chongting Guo is an Associate Professor at the College of Light Industry, Liaoning University, China. With a Ph.D. in Food Science and Engineering from Shenyang Agricultural University, he focuses on food processing, polysaccharides, polyphenols, and food nutrition. He has contributed extensively to food science, with notable publications on antioxidant activity, immunomodulation, and the neuroprotective potential of fruit extracts. Dr. Guo is recognized for his work in food chemistry and its applications in health and nutrition. 🍎📚🔬

Publication Profile

Scopus

Education

Dr. Guo earned his Master’s degree in Processing and Storage Safety of Agricultural Products from Shenyang Agricultural University (2016) and completed his Ph.D. in Food Science and Engineering at the same institution in 2022. His educational background laid a strong foundation in food processing and safety, allowing him to contribute to the advancement of food science, particularly in areas like polysaccharides, polyphenols, and metabolomics. 🎓🍏🔍

Experience

Dr. Guo is currently an Associate Professor at Liaoning University, where he teaches and conducts research in food science. Previously, he worked at the Institute of Food Science, National Research Council of Spain (CIAL, CSIC), and the Chinese Academy of Agricultural Sciences. His academic and research positions have contributed significantly to his expertise in food processing, with a focus on fruit extracts, antioxidants, and immunomodulation. 🏫🌍🔬

Awards and Honors

Dr. Guo has received the First Prize for Information-based Innovative Education and Teaching from Liaoning Province in 2023. He was also recognized as an Outstanding Talent of Shenyang in 2022 and serves as a member of the National Agricultural Products Processing Science and Technology Innovation Alliance. These accolades reflect his outstanding contributions to both research and education in the food science field. 🏆🥇🎉

Research Focus

Dr. Guo’s research focuses on food processing, polyphenols, polysaccharides, and food nutrition, with particular attention to metabolomics. His work explores the extraction, characterization, and biological activities of food components, especially in fruit extracts like peaches. He aims to enhance food safety and health through his studies on antioxidant properties and immunomodulatory effects of natural compounds. 🍓🔬🧑‍🔬

 

Publication Top Notes

Fabrication of sweet potato leaf-derived nanocellulose and its influence on the properties and interactions in peanut protein films

Ternary blend-based film derived from Antheraea pernyi silk sericin, soybean protein isolate, and sodium alginate: Preparation, characterization and antioxidant

 

Marsha Dizitha | Food Science | Best Researcher Award

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Marsha Dizitha | Social Sciences | Best Researcher Award

Master Student at  University of Indonesia, Indonesia.

Marsha Dizitha is a dedicated public servant and researcher with a strong focus on social issues, community empowerment, and sustainable development. Based in Bogor, Indonesia, Marsha is currently advancing her expertise in anthropology as a master’s student at Universitas Indonesia, where she delves into complex topics such as multispecies ethnography in tourism. Her background in both anthropology and business management gives her a unique interdisciplinary perspective, blending cultural insights with strategic policy understanding. With over a decade of experience in the Ministry of Tourism and Creative Economy, Marsha has developed and contributed to impactful policies promoting sustainable tourism. Her work is characterized by a commitment to marginalized communities, especially focusing on the protection of women and children. Marsha’s research endeavors and dedication to social advocacy reflect her ambition to create a meaningful difference in society through sustainable and equitable initiatives.

Publication Profile

ORCID

Education

Marsha Dizitha’s educational background spans both business management and anthropology, enriching her with a multidisciplinary approach to social research. She graduated with a Bachelor’s degree in Business Management, specializing in Telecommunications and Informatics, from Telkom University in 2009, where she achieved an impressive GPA of 3.50. Her interest in cultural studies and social issues later led her to pursue a Master’s degree in Anthropology at Universitas Indonesia, starting in 2023. This advanced study allows her to deepen her knowledge of social structures and ethnographic research methodologies. Her current studies focus on multispecies ethnography in tourism, where she examines sustainable living practices and human-environment interactions. Through her academic journey, Marsha has gained a solid foundation in both quantitative and qualitative research, preparing her to address complex social issues with a well-rounded and analytical perspective.

Experience

Marsha Dizitha brings over a decade of experience in the public sector, particularly through her role as a Public Servant with the Deputy for Strategic Policy at Indonesia’s Ministry of Tourism and Creative Economy. Since 2013, she has played a crucial part in shaping key tourism and creative economy policies that prioritize sustainability and cross-departmental collaboration. Her insights have contributed to initiatives aimed at developing a sustainable tourism framework for Indonesia, balancing economic growth with environmental conservation.

Research Focus

Marsha’s research is primarily centered on sustainable tourism, community empowerment, and the intersection of human and environmental relationships. Her recent work on multispecies ethnography in the Hanjeli Tourism Village, Sukabumi, highlights her commitment to promoting sustainable living and fostering equitable relationships between communities and their environments. This research, published in the Environmental Sociology journal, explores how human-animal-environment dynamics can influence tourism practices and support local economies while preserving natural resources. Marsha’s research is also guided by her dedication to marginalized communities, with a particular focus on protecting vulnerable groups such as women and children. Her interdisciplinary approach, combining anthropology with public policy insights, positions her as a valuable contributor to initiatives aimed at achieving social equity and sustainable development, making her research relevant not only academically but also for practical implementation.

Awards and Honors 

Marsha has been recognized for her academic excellence and commitment to social impact with prestigious awards and honors. In 2022, she received the Indonesia Endowment Fund for Education Agency Scholarship, a highly competitive award supporting her pursuit of a Master’s in Anthropology at Universitas Indonesia. This scholarship acknowledges her potential to contribute significantly to Indonesia’s academic and social landscape, particularly through her research on community empowerment and sustainable tourism. Additionally, her research publication in a top-tier journal like Environmental Sociology underscores her academic merit and commitment to high-quality, impactful research. Marsha’s accolades reflect her dedication to advancing knowledge and addressing real-world social issues, further establishing her as a committed researcher and public servant with a vision for creating sustainable, positive change in her community and beyond.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia. Environmental Sociology. DOI: 10.1080/23251042.2024.2422012

Title: New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film. Tha 5th Kyoto Conference in Arts, Media, and Culture. Conference Abstract.

Title: Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism. EdInnovate 2024: Innovation in Education and E-Learning. Conference Abstract.

Peter Mukwevho | Food Science | Best Researcher Award

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Peter Mukwevho | Food Science | Best Researcher Award

Lecturer at  University of Pretoria, South Africa.

Dr. Peter Mukwevho is a distinguished Food Scientist and academic with a robust track record in research, teaching, and industry engagement. Known for his innovative work on food processing techniques, particularly with Bambara groundnut, he has contributed extensively to improving food safety, nutrition, and product development. Dr. Mukwevho’s expertise spans multiple facets of food science, including food safety systems, culinary sciences, and advanced hygienic engineering. His career reflects a commitment to advancing food technology and supporting small businesses through technical training. With his research widely published and presented at international conferences, he is recognized as a leader in functional food research and an educator passionate about guiding the next generation of food scientists. Dr. Mukwevho’s achievements underline his impact on both the academic and practical applications of food science, as well as his dedication to addressing food security and nutritional challenges.

Publication Profile

Scopus 

Education

Dr. Mukwevho’s educational background is marked by academic excellence and international experience. He earned his PhD in Food Science from the University of Pretoria, where he focused on food product development and nutritional advancements. He also holds a Master of Science in Food, Nutrition, and Culinary Sciences from Clemson University in the United States, further enhancing his expertise in food science. His academic journey began with a Bachelor of Science in Biology from Voorhees University, where he was awarded the prestigious Presidential Scholarship and recognized as an Honours College member. Dr. Mukwevho has also expanded his professional knowledge through certifications, including Project Management from the University of Cape Town and Food Safety System Certification (FSSC/ISO 22000) from the SABS Training Academy, reflecting his commitment to maintaining high standards in food safety and management.

Experience

Dr. Mukwevho has accumulated extensive experience in academia and industry, highlighting his dual role as a researcher and educator. Currently, he is a lecturer in Food Science at the University of Pretoria, where he teaches undergraduate and honors-level courses such as Food Product Development, Animal Food Science, and Food Safety and Hygiene. He previously lectured part-time at the University of Limpopo and served as a Senior Food Technologist at the Limpopo Agrofood Technology Station (LATS), where he led food product development initiatives and provided small business training. His practical experience is further enriched by his memberships in professional organizations, including the South African Association for Food Science and Technology (SAFFoST) and the Institute of Food Technologists (IFT), which keep him engaged with industry developments and standards.

Research Focus

Dr. Mukwevho’s research primarily focuses on food science and food technology, with particular expertise in the functional properties of Bambara groundnut and other underutilized crops. His work emphasizes innovative processing techniques, such as infrared and microwave treatments, to enhance the nutritional and functional properties of food products. His recent studies explore ways to reduce undesirable flavors in Bambara groundnut flour, increase the digestibility of protein hydrolysates, and improve the textural properties of game meat products. His research aims to promote food security, improve nutrition, and support sustainable agricultural practices. Dr. Mukwevho’s publications in reputable journals and presentations at international conferences demonstrate his commitment to pioneering solutions that address both local and global food challenges.

Awards and Honors 

Dr. Mukwevho’s academic and professional achievements have been recognized through various honors. As an undergraduate, he was awarded the Presidential Scholarship at Voorhees University and became an Honours College member, demonstrating his dedication to academic excellence early in his career. Throughout his professional journey, he has received multiple accolades for his contributions to food science, particularly in his work on Bambara groundnut, which has implications for nutrition and food security. His research has garnered attention at international conferences, such as IUFOST and the International Congress of Meat Science and Technology (ICoMST), where he has presented several times. Dr. Mukwevho’s accolades reflect his impact on advancing food science and underscore his potential to contribute further to global food technology innovations.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
Authors: Mukwevho, P., Emmambux, M.N.
Journal: Cereal Chemistry
Year: 2024
Citation Count: 0

Title: Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from Bambara groundnut seeds
Authors: Mukwevho, P., Emmambux, M.N.
Journal: LWT
Year: 2022
Citation Count: 21

Prof.Dr. Poliana Mendes de Souza | Foodtech Awards | Women Researcher Award

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Prof. Dr. Poliana Mendes de Souza | Foodtech Awards | Women Researcher Award

Prof. Dr. Poliana Mendes de Souza, UM6P, Morocco

Poliana Mendes de Souza is a Brazilian Associate Professor of Food Science and Technology at the Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), where she has been serving since April 2013. With a rich academic background, she holds a Ph.D. in Food Technology from the Universidad Politécnica de Valencia and a Postdoctoral degree in Food Science from the Universidade Federal de Lavras. Poliana has made significant contributions to the field through her research on emerging technologies in food and animal food technology, authoring 16 scientific articles and several book chapters. Additionally, she has held various administrative roles at UFVJM, including Coordinator of the Master Program on Food Science and Technology. Her international experience includes research positions at institutions in Germany, Spain, and Mexico, further enhancing her expertise in food science and technology. Poliana has been recognized for her academic excellence, receiving multiple scholarships and awards throughout her career.

Professional Profile:

Google Scholar

Suitability for the Research for Women Researcher Awards: Poliana Mendes de Souza

Summary of Suitability

Prof.Dr. Poliana Mendes de Souza achievements, leadership in research and education, and commitment to mentoring the next generation of women in food science, Poliana Mendes de Souza is an exemplary candidate for the Research for Women Researcher Awards. Her contributions not only advance the field of food science but also inspire and uplift women researchers, making her a worthy recipient of this honor.

🎓Education:

Poliana Mendes de Souza completed her academic journey with a Bachelor of Science in Food Engineering from Pontifícia Católica do Paraná, Brazil (February 2002 – February 2007). She then pursued a Master’s in Food Engineering at Universidade Estadual de Campinas, Brazil (February 2006 – September 2007), where she conducted a thesis titled “Comparative study of milk pasteurization using conventional and microwave methods,” under the guidance of Prof. Dr. Antonio Marsaioli Jr. and Prof. Dr. Mirna Lucia Gigante. Following her master’s, Poliana earned her Ph.D. in Food Technology from Universidad Politécnica de Valencia, Spain (October 2007 – July 2012), with a dissertation focusing on “Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products,” supervised by Dr. Avelina Fernandéz Garcia. She further advanced her expertise by completing a Postdoctoral degree in Food Science at Universidade Federal de Lavras, Brazil (December 2016 – July 2018), concentrating on the reduction of nitrates in processed meat products, guided by Prof. Dr. Eduardo Mendes Ramos and Prof. Dr. Alcnéia de Lemos Souza Ramos.

🏢Work Experience:

Poliana Mendes de Souza is currently an Associate Professor of Food Science and Technology at Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Brazil, a position she has held since April 2013. In this role, she teaches various courses in Food Science and Technology at both undergraduate and graduate levels and serves as the principal investigator on research projects focused on emerging technologies in food and animal food technology. Throughout her tenure, Poliana has undertaken multiple administrative responsibilities, including Coordinator of International Relations (December 2021 – September 2022), Strategic Planning Director (September 2017 – October 2019), Coordinator of the Master Program in Food Science and Technology (January 2016 – September 2017), and Coordinator of the Bachelor in Food Engineering (August 2014 – August 2016). She currently coordinates the Master Program in Nutrition Science since January 2023. In addition to her role at UFVJM, she has gained international experience as a Visiting Researcher at Tecnológico de Monterrey, Mexico (January – April 2023) and as a Visiting Professor and Researcher at Universidade de Cordoba, Spain (January – March 2019). Earlier in her career, she served as a Postdoctoral Researcher at Universidade Federal de Lavras, Brazil (December 2016 – December 2018), and as a Doctoral Researcher at both Max-Rubner Institut, Germany (March – August 2011) and Instituto de Agroquímica y Tecnología de Alimentos, Spain (October 2007 – July 2012).

🏅Awards and Recognition:

Poliana Mendes de Souza has been recognized for her academic excellence through multiple scholarships during her studies at Universidade Estadual de Campinas and Universidad Politécnica de Valencia. She was honored as an Excellent Graduate of UFVJM, placing in the top 10% of her class. Additionally, she received the First Prize at the Youth Forum of the First “Financial China” Academic Summit for her outstanding research contributions. Poliana also earned a First-Class Academic Scholarship at Wuhan University, where she ranked in the top 5% for two consecutive years, along with other scholarships that reflect her exceptional academic performance throughout her career.

Publication Top Notes:

  • Title: Modified sodium caseinate films as releasing carriers of lysozyme

    Citations: 114

  • Title: Effects of the decontamination of a fresh tiger nuts’ milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

    Citations: 76

  • Title: Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

    Citations: 75

  • Title: Effects of radiation technologies on food nutritional quality

    Citations: 55

  • Title: Rheological properties and protein quality of UV-C processed liquid egg products

    Citations: 50